HOW TO ADD THAT SMOKY FLAVOUR TO YOUR JOLLOF RICE

Facts about Jollof;

1. Jollof originated from the Wolof tribe of SeneGambia 
2. Jollof must have a deep Orange colour when cooked
3. Jollof should have a smoky taste 
4. Each rice grain must hold its shape when cooked 
5. It’s served at any West African event 
6. Jollof has to be flavour packed 
7. Best part is the crunchy bottom known as Kanzo
8. Ghana and Nigeria still argue about who makes the best Jollof
9. You can prepare a Vegetarian, Pescetarian or Meat versions. The choice is yours!

Click the picture link below for detailed information about Jollof  Rice.

Ingredients 

350g Jasmine Rice

150ml of water or your preferred stock 

280g of Beef stew or Jollof Rice stew

JOLLOF STEW RECIPES 

3 Bay leaves 

Salt to taste

Utensil

Clay pot or a heavy bottomed pot

Watch how to incorporate flavour and smokiness to your Jollof below;

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